2) Heat up a large skillet on medium heat with coconut oil. Place shallot and garlic in pan. Break up 1 package of tempeh into ground pieces. Place in skillet. Add soy sauce and sesame oil and red chili flakes. Stir until tempeh slightly browned

Cut chicken breasts into cubes, roughly equal in size for even cooking. Season with salt and pepper (or use Montreal steak seasoning — what I used as I had it easily on hand) to taste. Heat skillet on medium heat. Drizzle olive oil into pan when it’s hot. Place chicken cubes into pan. While that’s heating up, we’ll boil the noodles and cut the green onions and cilantro.

Place pot onto stove…half filled with water for boiling the noodles. place half bag of spaghetti noodles into pan once water is boiling. Leave half covered for about 10 minutes…stirring occasionally.

Dice green onions and cilantro.

Once chicken has started to brown, add splash of soy sauce and splash of sesame oil and red pepper flakes. Add stir fry asian vegetables. Stir occasionally. Once chicken is browned and no longer pink on the inside, add red thai curry sauce and simmer for about 5 minutes.

Strain spaghetti noodles into a strainer. Place noodles on a dish and top with meat, vegetables, and curry sauce. Top with fresh cilantro for presentation.